Sunday, July 30, 2006
I can never think of doing anything other than bread upma when I have a lot of leftover
Bread at home
So today, I am giving you the recipe. I know most of you must be preparing bread upma
Nevertheless, you can see how I make it.
6 Slices one day old bread cut into cubes.
One medium potato boiled and cut into small cubes.
One medium-sized onions finely chopped
The usual for tempering
Mustard seeds, jeera, hing, green chillies, curry leaves.
½ tsp sugar,
Lemon juice salt to taste
Cut bread slice in such a way that you keep the crust away
Take oil in a pan and put mustard seeds, jeera, hing, and curryleaves and green chilies in hot oil .put finely chopped onions in it. When they become soft, you can
You can put in the boiled and chopped potato in oil.
Then you can add the hard part of bread i.e. the crust in the oil.
If you have a hard, crust sprinkle some milk on them to make them soft
Then put the remaining bread and the garnishes like coriander and coconut
This is a very simple recipe.
Quick to make and makes use of leftovers.
This is a typical maharashtrians item and is made by marathi people almost every week and definetly on fasting days as it gives you all the required nutrition which one misses out due to the fast.
2 cups sabudana or sago soaked for at least 6-7 hours (soak till the water just touches the top of the sabudana)
Two small potatoes boiled and cut into small pieces
½ cup roasted and coarsely pounded peanuts
Jeera, hing, green chilies, curry leaves
½ tsp sugar
½ tsp lemon juice
Finely chopped coriander for garnishing
Grated coconut for garnishing.
Take oil in a pan , when hot you can put jeera,hing , green chillies and curryleaves
Put the soaked sabudana in this mix and stir for sometime
The sabudana will turn from opaque to transparent.
Then you can add the remaining things like boiled potato, chopped coriander
Put sugar, salt and lemon juice
You can garnish this ready khichdi with freshly grated coconut.
Saturday, July 29, 2006
Today I made CARROT MIX FLOUR PARATHA to send as my entry for JFI # 4
Two cups finely grated carrots.
One-cup wheat flour
One-cup bajri flour
One-cup jowar flour
One-cup rice flour
1 tsp ginger-garlic paste
1 tsp chili powder
½ tsp haldi powder
1 tsp dhania jeera powder
½ tsp sugar
1 tsp amchur powder or lemon juice
You can add finely chopped coriander or kasuri methi this is optional
1 tbsp ghee or oil
salt to taste.
This is a very simple paratha
Mix all the ingredients together add minimum water for kneading the flour mix, as carrots leave water, which can make the dough soggy.
You can add more oil while kneading.
Make balls roll into a paratha
Cook on a hot tava
Serve with garlic chutney and dahi.
Thursday, July 27, 2006
Today I am posting a very simple recipe, which I think many of you must be making but I am posting it because it is my favorite salad and because the photographs look so good, I love the orange hue that is around the photo and it gives certain brightness to the dish.
I would also love to know from my fellow readers as to how they make carrot raita, salad or koshambhir as we call it in Maharashtra.
2 cups grated carrots
Two green chilies
½ tsp sugar.
1 tsp lemon juice
Freshly grated coconut for garnishing
§ Grate carrots with a fine grater
§ I do not squeeze out the water as I feel that the nutrients are lost if I do so.
§ Take ghee in a pan when hot put oil, put in mustard seeds let them splutter, add jeera, hing, green chillies, curry leaves and stir.
§ Pour this mix on the grated carrots add lemon juice, salt sugar, and mix
§ Add freshly grated coconut at the end as a garnish along with finely chopped coriander leaves, which are optional.
YOU CAN ADD COARSELY GROUND ROASTED PEANUTS AS SUGGESTED BY ASHWINI
BENEFITS OF EATING CARROTS:
It is an excellent source of beta-carotene.
Good source of dietary fiber and potassium
Helps prevent night blindness
May help lower blood cholesterol levels and protect against cancer.
Naturally, sweet carrots make an ideal low calorie snack food.
Monday, July 17, 2006
VEGETABLE FRIED RICE
Yesterday my friend AMITA invited me for a Chinese dinner party. Knowing my love for Chinese food, she planned a Chinese menu, which was going to be homemade and made by amita herself.
Amita is a great Chinese food enthusiast and a good cook, my Chinese cooking is restricted to noodles and fried rice, so this was an opportunity for me to learn something new and share it with my food lover friends.
I reached her house in the afternoon so that I could be part of the whole preparation and watch her cook.
It was a great experience for me as, I love to watch others cook. I feel each one has a unique style of cooking and working about in the kitchen which I like to observe, I get enthusiasm to cook new dishes when I come in contact with those who have a positive attitude towards cooking and who cook for the love of cooking and not because they have to do it.
Amita was very happy to teach me all that she knew about Chinese cooking and she did just that without holding back anything.
The menu for dinner was
VEG FRIED RICE
STIR-FRY VEGETABLE IN GRAVY
SWEET CORN SOUP
DESSERT- COLD COFFEE WITH ICE CREAM
You will find that the whole menu is vegetarian, which is because AMITA is a pure veg; she has never eaten meat or fish, not even an egg.
I had carried my camera with me so that I could share it with all of you.
I am not including the recipes as they are amitas but if you want to know any of the recipes you can ask me and I will write them to you, I have amitas permission to do so.
The dinner was yummy!!!! .
I hope that when I try these recipes on my own they will come out just the same.
Sunday, July 16, 2006
I want to share a recipe of dosa with you, it is a very easy dosa to make and the fermentation time is only about 4-6 hours so, you can have a dosa whenever you feel like.
Earlier dosas were made by fermenting them for a long time i.e. soaking before grinding and fermenting after grinding, so we had to wait for a whole day before we had the first morsel; now dosas are becoming very fancy and are made with variety of ingredients. I am always on a look out for new dosa recipes, which are easy to make, and which require less fermentation time and are as soft as the fermented version.
As and when I get new dosa recipes I will surely share them with you try the dosa, which I have posted and tell me what you feel about it.
1-cup udad dal
3 cups rava or semolina
Salt to taste
Sour buttermilk (optional)
Soak the udad dal for about 5-6 hours
Grind the dal to a smooth paste
Add 3 cups rava to it
Mix water until you have dropping consistency.
Make dosas and enjoy with sambhar and chutney.
Actually this is my grand mothers recipe, she used to make it whenever we went visiting. She used to make tasty chutney to accompany the dosa.
In my earlier post, I have written about sandwiches and how versatile they are.
Here is a recipe, which is my own.
Long bread rolls
Four potatoes boiled and mashed
Ginger garlic green chili paste as per taste
Finely chopped coriander or kasuri methi
1 tsp garam masala powder
Breadcrumbs for coating
One egg for final coating.
½ tsp lemon juice
Salt to taste.
Mash boiled potatoes add the rest of the ingredients excluding breadcrumbs and eggs.
If you have a bread roll make an elongated roll, if you have, burger buns make a cutlet or a tikki.
Roll this cutlet in breadcrumbs
Dip this cutlet in a well-beaten egg, in which a little salt has been added.
Shallow fry on a tava or griddle.
You will get a nice lacy cutlet
You can use whatever you please for the accomplishments with the bread roll, I did not use anything this time i.e. when I clicked this photos but I use carrot, cabbage mixed with mayo or carrot, cabbage with a Italian dressing or carrot, cabbage, onions with lemon and salt.
Therefore, you can do what you please or just eat it as it is, as I said sandwiches are very versatile, changes can be made according to likes and dislikes of individuals.
This is a filling, healthy sandwich which kids can easily have you can add boiled vegetables to the cutlets for increasing nutrition, and it becomes a complete meal.
Friday, July 14, 2006
A sandwich is the most innovative and versatile food, which are acceptable on every occasion. Open or closed, single or decked, flat or rolled, sweet or savoury, hot or cold there are sandwiches with fillings and toppings which will take a life time to describe.
I am very fascinated with bread and I love to try all types of bread and sandwiches. In India, bread has not been here for very long people usually eat rotis or paratha with their meals.
With changing trends and food habits, lot of people eat out, hence this trend of eating a lot of bread is slowly encroaching into the Indian culture, not that I am complaining as I love bread and all the products made with bread, may it be BURGERS, SUBS, ROLLS, WADA PAV (AN INDIAN SPECIALTY) OR GRILLED TOAST SANDWICH. I love to try dishes made of bread.
I always search for new types of breads in India but there are very few available, to the local crowd. We get something that is called pav, which are small bread and regular sliced bread.
With lot of shopping malls and bakeries cropping up everywhere in mumbai I can see that soon we will be able to taste a lot of varieties of sandwiches and bread.
I have managed to find a bakery at a newly opened mall in mumbai, this bakery makes foccacia bread, garlic bread , wheat bread, buns and a lot of bakery items.
So in future you might find me making sandwiches with the variety of breads that I find in the bakery.
Blogs have been able to satisfy my curiosity regarding the types of bread available all over the world. In meeta’s blog – daily Tiffin I could see so many varieties of bread that are available in Germany.
I make many sandwiches and as sandwiches are something, that you can make anytime and for any occasion, I have many recipes for the same. Actually you do not need a specific recipe as you just have to throw in something and make a sandwich what you need is imagination.
I will be regularly posting recipes of sandwiches as and when I make them. You will find a couple before this post.
I had been to Bangkok in May and I have taken snaps of two bakeries, which I found in Bangkok.